HOMEMADE VEGETABLE STOCK

As we are getting ready for the holy month of Ramadan I thought I would dedicate this post to making your own healthy veg stock. This could be used as a base to soups, as a stock for cooking rice, or as a flavor enhancer in cooked dishes. It’s fresh, it’s delicious, it’s healthy & it’s flexible. Go ahead & get creative with it.

5 L water

1 red onion

½ white onion

3 celery sticks

1 zucchini, sliced

1 carrot, sliced

1 broccoli base, chopped

3 leek leaves

3 sprigs of thyme

2 sprigs of rosemary

½ bunch parsley

Add all ingredients in room temperature water & bring to the boil. Let simmer for 45 minutes. Strain & use.

P.S. This can be frozen for up to 3 months. You can do the same with chicken or beef, simply fry off the bones before adding the stock to enrich the flavor & cook chicken stock for 1 hour & beef for 3-4 hours.